Glossary

Affogato - Means drowned in Italian. A coffee-based beverage or dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of Amaretto or other liqueur

Americano - A style of coffee prepared by adding hot water to espresso, giving a similar strength but different flavor from regular drip coffee.

Andi - Andi' short for Andiamo, which means in Italian "Let's Go". We adopted the name Andi' as an "On The Go" Sandwich.

Antipasti - means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, roasted garlic, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella) and peperone (marinated small green bell peppers, not to be confused with pepperoni). The antipasto is usually topped off with olive oil.

Asiago - An Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan

Baguette - Is "a long thin loaf of French bread” that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust and soft inside.

Biscotti - Biscotti di Prato are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

Black Tea - Tea that has been oxidized and fermented during processing. Black teas have a fuller and richer flavor than unprocessed Green Teas. These are the types of teas most often found in your local supermarket, usually in bags.

Brie - A soft cow cheese named after Brie, the French region from which it originated

Brioche - A highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and egg”. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Bruschetta - It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.

Café - (Noun) Actual place that sells coffee such as a coffee house.

Caffé - Means Coffee in Italian. This is usually recognized as an Italian Style of preparing coffee.

Caffè breve - An American variation of a latte: a milk-based espresso drink using steamed half-and-half (a 50:50 mixture of milk and cream) instead of milk.

Ciabatta - An Italian white bread made with wheat flour and yeast. Crunchy on the outside and soft on the inside.

Crema - The thick, rich foam that sits on top of a freshly pulled shot of espresso

Croissant - A buttery flaky bread named for its distinctive crescent shape. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating.

Crostini - An Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, and vegetables, or may be presented more simply with a brush of olive oil and herbs or a sauce. Crostini is typically made using French or Italian baguettes and is often served with wine

Doppio - A drink made with 2 portions of espresso, and 2oz of water.

Earl Gray - A variety of black tea that is lightly flavored with bergamot. A very common English tea.

Espresso - Espresso is a coffee beverage and brewing method, it is not a specific bean, bean blend, or roast level. A form of coffee made by drawing steam through ground coffee under pressure. Espresso is much richer and more concentrated than standard drip (brewed) coffee. It's used as a base for a variety of popular drinks, such as cappuccinos and lattes.

Espresso Con Panna - A single or double shot of espresso topped with whipped cream.

Feta - A brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. Greek style Feta has a dry texture. Our Feta is Bulgarian and is Creamy and made of Sheep's cheese

Focaccia - A flat oven-baked Italian bread, which may be topped with herbs or other ingredients.

Green Tea - Tea that has not undergone any fermenting during processing. It's lighter in flavor and has an almost grassy taste. Green tea frequently comes from either China or Japan.

Gorgonzola - A veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.

Gyro - Based on the traditional Gyro, our meat is a beef and lamb mix, Seared in a Pita Flat Bread with Tzatziki sauce, Lettuce, Tomato, and Onion.

Kalamata Olive - A large, black olive with a smooth and meat-like taste, is named after the city of Kalamata, Greece, and is used as a table olive. These olives are usually preserved in wine, vinegar or olive oil.

Latte - a coffee drink made with espresso and steamed milk.

Macaroon - A type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian or Moroccan amaretti.

Mimosa - A Prosecco or champagne with a splash of orange juice

Mochaccino - One third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of sweet cocoa powder, although many varieties use chocolate syrup. Mochas can contain dark or milk chocolate. Like cappuccino, café mochas contain the well-known milk froth on top, although they are sometimes served with whipped cream instead. They are usually topped with a dusting of either cinnamon or cocoa powder. Marshmallows may also be added on top for flavor and decoration.

Mousse - A form of dessert typically made from egg and cream usually in combination with other flavors such as chocolate or puréed fruit.

Mozzarella - Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese.

Muesli - is a popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. Muesli Bread- Most popular Whole grain bread with sunflower seeds, oats, walnuts, cranberries & raisins.

Napoleon - Very light layers of puff pastry and a sweet cream made of custard and whipped cream, filled with strawberries.

Panini - Panino is the word for sandwich. Sandwiches there are customarily made from a roll or loaf of bread, typically a Ciabatta or a Rosetta. The loaf is cut horizontally and filled with salami, ham, cheese, mortadella, or other food, and sometimes served warm (but never toasted) after having been pressed by a warming grill.

Paninoteca - Means a "Sandwich Shop"

Pesto - Italian originated from the region Genoa and from the word "Pestare" means - crushed, Mashed Paste. Most common - Basil Pesto, made from basil, garlic, pine nuts and olive oil.

Prosciutto Di parma - Means Leg of Pork Cured for over 18 months in the mountains of Parma (A region in Italy, Also Original Parmesan comes from Parma)

Quiche - In French cuisine, a quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind-baked before the other ingredients are added. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. it does not include a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche may be eaten for breakfast, lunch, or dinner, depending on local customs and personal tastes.

Rugelach - Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling

Scone - They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

Shortbread - is a type of unleavened biscuit which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. This has a crumbly texture.

Strudel - is a type of layered pastry with a — most often sweet — filling inside, often served with cream.

Tart - is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Tzatziki - a Greek sauce made of Greek Yogurt, Cucumbers and Garlic.. Tzatziki is always served cold.